Introduction
Indian cuisine is known for its wide variety of breads, and parathas hold a special place among them. From the classic aloo paratha to paneer and gobi versions, parathas are beloved for their rich taste and comforting texture. But if you’re looking for something both nutritious and delicious, the palak paratha recipe is a must-try.
Palak, or spinach, is a powerhouse of nutrients. When incorporated into parathas, it creates a vibrant green flatbread that’s not only pleasing to the eyes but also to the taste buds. Whether served at breakfast, packed in a lunchbox, or enjoyed as a travel meal, this wholesome dish never disappoints.
In this article, we’ll explore the step-by-step recipe, benefits of spinach, variations, tips for cooking, and serving ideas to make your palak paratha experience even more delightful.
What is Palak Paratha?
Palak paratha is a traditional Indian flatbread made with whole wheat flour and fresh spinach leaves. Instead of being stuffed like aloo or paneer parathas, spinach is either pureed or finely chopped and kneaded directly into the dough. This makes it simple to prepare, quick to cook, and loaded with nutrition.
The result is a soft, flavorful, and mildly spiced paratha that pairs beautifully with curd, pickles, chutneys, or even curries.
Why You’ll Love Palak Paratha
Nutritious & Filling: Spinach adds iron, vitamins, and fiber.
Quick to Cook: Takes less than 30 minutes from start to finish.
Versatile: Perfect for breakfast, lunch, or dinner.
Kid-Friendly: A smart way to sneak in greens.
Travel-Friendly: Stays soft and tasty for hours.
Ingredients for Palak Paratha Recipe
To prepare around 8–10 parathas, you will need:
Whole wheat flour – 2 cups
Fresh spinach (palak) – 2 cups, chopped or pureed
Green chilies – 1–2, finely chopped (optional)
Ginger – 1 tsp, grated
Cumin seeds – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Garam masala – ½ tsp
Ajwain (carom seeds) – ¼ tsp (optional)
Salt – to taste
Oil or ghee – for cooking
Water – as required
Step-by-Step Palak Paratha Recipe
Step 1: Preparing Spinach
Wash spinach thoroughly to remove dirt. Blanch the leaves in hot water for 1 minute, drain, and blend into a smooth puree. You can also use finely chopped spinach if you prefer more texture.
Step 2: Kneading the Dough
In a large mixing bowl, combine wheat flour, spinach puree, spices, ginger, chilies, and salt. Mix everything well. Add water only if necessary because spinach releases moisture. Knead into a soft, smooth dough. Drizzle a teaspoon of oil and let it rest for 15 minutes.
Step 3: Rolling the Parathas
Divide the dough into equal portions. Roll each portion into a ball, dust with flour, and flatten into a 6–7 inch circle. Keep the thickness medium—too thin will make them dry, too thick may leave them undercooked.
Step 4: Cooking on Tawa
Heat a tawa (flat pan) on medium flame. Place the rolled dough and cook for 30 seconds. Flip and apply ghee or oil. Cook until golden spots appear, flipping again to ensure both sides are evenly done. Repeat with remaining dough.
Serve hot and fresh.
Serving Ideas
Palak paratha tastes amazing with:
Fresh curd or raita
Pickles (mango, lemon, or mixed achar)
Green chutney or tomato ketchup
Potato curry, paneer butter masala, or dal fry
A glass of buttermilk or lassi
For a travel meal, simply roll them with pickle or dry chutney powder and pack in foil.
Variations of Palak Paratha
Cheese Palak Paratha: Mix grated cheese in the dough for a kid-friendly twist.
Garlic Palak Paratha: Add minced garlic for a stronger, aromatic flavor.
Stuffed Palak Paratha: Prepare a spinach masala filling and stuff it like aloo paratha.
Methi-Palak Paratha: Combine spinach with fenugreek leaves for added nutrition.
Multigrain Palak Paratha: Replace half of the wheat flour with ragi, jowar, or oats flour.
Health Benefits of Palak Paratha
Rich in Iron: Helps maintain healthy blood levels.
High in Fiber: Promotes digestion and satiety.
Vitamin Boost: Packed with vitamins A, C, and K.
Good for Bones: Provides calcium and magnesium.
Weight Friendly: A low-calorie, nutrient-dense meal.
On average, a medium-sized paratha without much oil contains 120–150 calories.
Tips to Make Perfect Palak Paratha
Don’t add too much water; spinach puree provides enough moisture.
Rest the dough for at least 15 minutes for soft parathas.
Cook on medium heat for even browning.
Add ajwain (carom seeds) to enhance flavor and aid digestion.
Use fresh spinach for bright green parathas.
Storage & Travel Tips
Store uncooked dough in the fridge for up to 24 hours.
Cooked parathas stay soft for 6–8 hours in a hot case.
For longer storage, half-cook the parathas and freeze. Reheat before serving.
Frequently Asked Questions (FAQs)
1. Can I make palak paratha with frozen spinach?
Yes, just thaw and squeeze excess water before use.
2. How do I keep parathas soft for travel?
Apply a thin layer of ghee after cooking and wrap in foil or butter paper.
3. Can palak paratha be made gluten-free?
Yes, replace wheat flour with gluten-free flours like jowar, bajra, or ragi.
4. Is palak paratha good for kids?
Definitely! Just reduce the spice levels for a milder taste.
Conclusion
The palak paratha recipe is one of the simplest yet most wholesome additions to your everyday meals. With the goodness of spinach and the heartiness of whole wheat, it strikes the perfect balance between taste and health.
Whether you serve it with curd for breakfast, pack it in a tiffin, or enjoy it with curry at dinner, palak paratha is sure to win hearts. Its versatility, nutrition, and ease of preparation make it a timeless homemade treat.
So the next time you crave a healthy yet comforting dish, roll out some palak parathas and watch how quickly they disappear from the plate!
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